Wednesday, September 19, 2012

Creamy BAKED Chicken Taquitos

I just love logging into my blogger account to see that everything has changed. Grrr. I hope this post turns out alright!

This may come as a shock, but we love Mexican food in our house. Hence I have a whole food tab devoted to it up there in the recipe box at the top of the page. ;-)

I've always heard that taquitos and flautas are the same thing, the only difference being the tortilla that's used. Corn = taquito and flour = flauta. I have no idea if that's true, and I didn't want to confuse anyone by calling these flautas, even though I think that's what they are. 

Let's just call them creamy baked chicken sticks of deliciousness. 

Cream Baked Chicken Taquitos

Tortillas (corn OR flour): I used 7" tortillas
3 cups shredded, cooked chicken breast
1 cup shredded montery jack cheese
6 oz 1/3 less fat cream cheese (3/4 of a block)
1/4 cup minced yellow onion
1/4 cup chopped cilantro
3-4 cloves minced garlic
1/2 tablespoon lime juice
1/2 tablespoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Preheat oven to 425. Line a baking sheet with foil and spray it with cooking spray.

Mix chicken, cheeses, cilantro, onion, lime juice and spices together.

Heat tortillas, 5-6 at a time for 30 seconds, wrapped in a damp paper towel. This will keep them from splitting and breaking. Fill with desired amount of filling (I used about 3T) and roll. I prefer to do this with the wet hand/dry hand method. I keep the tortilla in my left hand, use my right hand to put the filling in the tortilla, then using a flat palm, roll the filling back and forth over the tortilla to form a cigar shaped log of filling. Then wrap the tortilla tightly around and place it seam side down on the baking sheet.

Once you've finished, give the tops of the taquitos a light spray of cooking spray. This will help them brown and get crispy.

Bake about 20 minutes or until crisp and lightly golden. I made 14 from this recipe which was enough for 2 nights.

Serve with sour cream and guacamole.
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